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Walnut Creams

Take one pound of shelled walnuts, the white of one egg, one pound of icing sugar, and a table-spoonful of water. Add the water to the white of egg. Stir in sufficient sugar to make a very stiff paste, and flavour with a few drops of vanilla. Mould into round balls the size of a small marble. Divide the kernels of the nuts into two, and, when you have formed the balls, press half a nut on each side. Leave them several hours in a cool place to harden.